Besan Laddo

Gram flour is roasted, mixed with sugar, cardamom, and chopped nuts, then shaped into balls.

Vegan Besan Laddoo Recipe: Indian, Vegan, Dessert

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Introduction

Besan Laddoo is a traditional Indian sweet that holds a special place in festivals and celebrations. Made primarily from gram flour (besan), these round, sweet treats are especially popular during Diwali and Tihar festivals. While the classic recipe uses ghee (clarified butter), we've created a vegan version using coconut oil that keeps all the original flavors intact.

The combination of roasted gram flour, cardamom, and nuts creates a rich, comforting taste that has made these sweets a favorite across generations. Our recipe maintains this traditional taste while making it accessible to those who follow a plant-based diet. The secret lies in properly roasting the gram flour, which gives these laddoos their distinctive nutty flavor and aroma.

This version uses simple ingredients that you can find in most grocery stores. The coconut oil works remarkably well as a substitute for ghee, helping achieve the same melt-in-your-mouth texture that Besan Laddoo is known for. The addition of cardamom powder brings warmth to the taste, while turmeric adds a subtle golden color.

What makes these laddoos particularly convenient is their staying power - they can be stored for several days in an airtight container, making them perfect for advance preparation during busy festival seasons. The process, while requiring attention during the roasting stage, is straightforward and rewarding, resulting in sweets that are both delicious and satisfying.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Heat Oil: Set a non-stick saucepan over medium heat. Add 1/2 cup coconut oil.
  2. Cook Besan: Once the oil is warm, add 2 cups besan. Stirring continuously*, cook for 18-20 minutes, or until the mixture turns paste-like and appears a bit oily. *NOTE: Unattended besan burns quickly, so it’s important to stir continuously.
  3. Add Turmeric: Turn off the heat. Add a pinch of turmeric powder, and give it a good mix.
  4. Cool Mixture: Transfer the mixture to a large mixing bowl. Allow it to cool down for 8-10 minutes (but make sure it’s still warm enough to work with).
  5. Combine Ingredients: After 8-10 minutes, add all remaining ingredients to the mixing bowl: 1/2 teaspoon cardamom powder, 12 finely chopped cashews, 12 finely chopped almonds, and 1 cup powdered sugar.
  6. Mix Well: Mix well using your hands. Make sure the cardamom is well-incorporated into the mixture.
  7. Form Dough: As you mix, the mixture will slowly turn crumbly and sticky.
  8. Shape Laddoos: Once you achieve this texture, scoop around 2 tablespoons of the mixture and roll it into a sphere (see video for reference).
  9. Complete Batch: Repeat the same process for the remaining mixture.
  10. Final Setting: Besan Laddoo is ready. Let it cool further for about half an hour (or you can simply freeze them). You can store the laddoos in an air-tight container for about 5-6 days in the fridge.

Video

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Recipe Notes

  • Roasting the Besan: Keep the heat low and stir continuously to avoid burning. Roasting for 18–22 minutes gives the besan a rich, nutty flavor and essential grainy texture. Don’t rush this step, as it’s key to the laddoo’s flavor.
  • Using a Nonstick Pan: A nonstick saucepan is ideal as it helps prevent the besan from sticking or burning. A heavy-bottomed pan is also a good option if you don’t have nonstick cookware.
  • Choosing the Oil: Refined coconut oil works well if you want a neutral taste. Regular coconut oil will add a slight coconut flavor, which some may enjoy, but it’s optional based on preference. 
  • Cooling Time: Let the mixture cool for 8–10 minutes after roasting, but shape the laddoos while still warm. This makes it easier to mix the ingredients and form the laddoos, as they’ll be more pliable and less crumbly.
  • Customizing Nuts and Aromatics: Feel free to adjust the amount or type of nuts (like pistachios or walnuts) based on availability and taste. The cardamom adds classic warmth, but a pinch of saffron could also be added for extra festivity.
  • Storage: Store the laddoos in an airtight container at room temperature for 5–6 days, or freeze them for up to a month. Frozen laddoos can be thawed at room temperature whenever you’re ready to enjoy them.
  • Adjusting Sweetness: Powdered sugar is used for a smooth texture, but you can adjust the quantity to make it less or more sweet based on personal preference.
  • Texture Check: The besan should turn paste-like and slightly glossy from the oil before you take it off the heat. If it appears dry or crumbly, it needs a bit more cooking.
  • Turmeric Adjustment: Adding turmeric is mainly for color, so you can skip it if you prefer a lighter hue or don’t have it on hand. Only a small pinch is needed, as too much can affect the flavor.

Frequently Asked Questions

While a food processor can help mix the ingredients more quickly, it’s best to mix them by hand for the final step. This allows you to feel the texture and consistency, ensuring that the laddoos hold together properly.

If you prefer less sweetness, you can reduce the amount of powdered sugar or even use a sugar substitute like stevia or maple syrup, though it may alter the texture slightly. Experiment with smaller quantities until you find the sweetness level that works for you.

Absolutely! These laddoos are perfect for make-ahead preparations. You can store them in an airtight container for up to a week at room temperature or freeze them for longer storage. Just let them thaw at room temperature before serving.

Yes, you can experiment with different spices or flavorings. A few drops of rose or orange essence can add a fragrant twist to the laddoos.

The besan should have a golden color, a slightly oily sheen, and a nutty fragrance. If it still smells raw or grainy, it needs more time on the heat. Stir frequently to avoid burning while checking for these signs. Do check the attached video for reference.

Nutritional Info (per Serving)

  • Calories: 627 kcal
  • Carbohydrates: 67 g
  • Protein: 15 g
  • Fat: 35 g
  • Saturated Fat: 24 g
  • Sodium: 40 mg
  • Potassium: 558 mg
  • Fiber: 7 g
  • Sugar: 36 g
  • Vitamin A: 25 IU
  • Calcium: 35 mg
  • Iron: 3 mg

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